In a mixing bowl, combine 2 teaspoons of cumin powder, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, 1 teaspoon of Chinese chili flakes, 1 teaspoon of ground Sichuan peppercorns, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground cloves. Mix thoroughly and set aside.

Preheat your oven to 350°F (176°C). Line a large baking dish with aluminum foil.

Wash and chop the red potatoes, yellow onion, and carrots into large chunks. Toss the vegetables with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of the prepared spice mix. Arrange the seasoned vegetables evenly in the lined baking dish.

Pat the turkey legs dry using paper towels. Coat each leg with 1 tablespoon of olive oil and rub in 2 teaspoons of the spice mix, along with a sprinkle of salt.

Place the seasoned turkey legs on top of the bed of vegetables. Allow them to rest for about 15 minutes.

Cover the baking dish tightly with aluminum foil and bake for 2 hours for larger turkey legs, or 1 hour for smaller ones.

After the initial baking time, remove the foil, increase the oven temperature to 400°F (200°C), and bake for an additional 15 minutes.

Using a meat thermometer, check the thickest part of a turkey leg; it should read at least 165°F (74°C).

Once cooked, rest the turkey legs and vegetables for about 10 minutes before serving.